Instructions: 1. In large nonstick skillet or wok, cook chicken over medium-high heat until crumbly, 5 minutes. Drain and set aside.

2. To same skillet, add carrots, bean sprouts, water chestnuts, green pepper, scallions, and garlic. Cook over medium heat, 3 minutes; return chicken to skillet.

3. In small bowl, combine 1 tablespoon water, the soy sauce, sesame oil, and brown sugar; whisk in all cornstarch and pepper. Pour into chicken mixture; toss well. Remove from heat and set aside.

4. Preheat oven to 450 degrees.

5. Place 1 wonton skin on work surface; spoon 1/4 cup chicken mixture on bottom third of wonton skin; fold both sides toward center and roll tightly. Place seam-side down on nonstick baking sheet; repeat with remaining skins and filling. (Rolls can be frozen at this point.) Bake until lightly browned, 15 minutes.

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